Chicken Chili Verde
This spicy dish is a wonderful meal for a chilly winter day! Serve with rice, shredded cheese, cilantro, a dollop of sour cream and a lime wedge.
Recipe - UPTOWN MINNEAPOLIS
Chicken Chili Verde
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
2 pounds boneless skinless chicken breasts, cut into ¾-inch pieces
3 teaspoons kosher salt, divided
¾ teaspoon black pepper, divided
3 tablespoons flour
3 tablespoons canola oil, divided
1½ cups diced white onion
2 tablespoons chopped garlic
12 tomatillos, husked and coarsely chopped
4 poblano peppers, roasted, peeled, seeded and chopped
2 serrano peppers, seeded and minced
2 teaspoons ground cumin
1 teaspoon minced chipotle peppers in adobo sauce
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
14 fluid ounces reduced sodium chicken broth
Shredded Colby-Jack cheese
Chopped cilantro leaves
Sour cream
Lime wedges
Cooked rice
Directions
- In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
- Add flour to chicken and toss to evenly coat.
- Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.
- Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
- Add garlic and saute for 30 seconds.
- Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
- Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
20% Off B&E Boneless Chicken
$10.14 avg/ea was $12.68 avg/ea$7.35/lb
Morton Coarse Kosher Salt, 3 Pound
$6.19$2.06/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.39$4.20/oz
Gold Medal All-Purpose Flour, 5 Pound
$5.69$1.14/lb
Our Family Canola Oil, 40 Ounce
$5.99$0.15/oz
White Onions, 1 Pound
$2.69 avg/ea$2.69/lb
Fresh Garlic Bulb, 0.2 Pound
$1.44 avg/ea$7.19/lb
Tomatillos, 0.25 Pound
$1.05 avg/ea$4.19/lb
Poblano Peppers, 0.5 Pound
$4.10 avg/ea$8.19/lb
Serrano Peppers, 0.06 Pound
$0.49 avg/ea$8.19/lb
L&B Ground Cumin, 1.7 Ounce
$6.69$3.94/oz
Embasa Chipotle Peppers in Adobo Sauce, 7 Ounce
$3.37$0.48/oz
L&B Greek Oregano, 0.6 Ounce
$5.29$8.82/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
Deal
$5.19 was $6.39$2.47/oz
L&B Organic Low Sodium Chicken Broth, 32 Ounce
Deal
$3.99 was $4.89$0.12/oz
Kraft Shredded Colby Jack Cheese, 8 Ounce
$5.09$0.64/oz
Fresh Cilantro Bunch, 1 Each
$2.19
Daisy Sour Cream, 8 Ounce
$2.35$0.29/oz
Limes, 0.33 Pound
$0.89 avg/ea$2.69/lb
Our Family Instant White Rice, 28 Ounce
$5.09$0.18/oz
Directions
- In medium bowl, season chicken with 1½ teaspoons salt and ½ teaspoon pepper.
- Add flour to chicken and toss to evenly coat.
- Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of the chicken to pan and sauté until golden brown on all sides (about 5 minutes). Remove chicken. Add another 1 tablespoon oil and remaining chicken to Dutch oven and sauté for 5 minutes. Remove chicken.
- Add 1 more tablespoon oil to pan. Stir in onion and sauté until onions are soft (3-5 minutes).
- Add garlic and saute for 30 seconds.
- Stir in tomatillos, poblanos, serranos, cumin, chipotle, oregano, cayenne pepper, remaining 1½ teaspoons salt and ¼ teaspoon pepper. Sauté 1 minute.
- Add chicken broth and reserved chicken. Bring to a boil; reduce heat and simmer until mixture thickens (30 minutes).